食品工业科技2011，Vol.32Issue(2)：142-143,253,3.
罗望子多糖硫酸酯的制备及表征
Preparation and characterization of sulfated tamarind polysaccharide
高义霞 1杨声 1周向军 1张继 1张花2
作者信息
- 1. 天水师范学院生命科学与化学学院,甘肃天水741001
- 2. 西北师范大学生命科学学院,甘肃兰州730070
- 折叠
摘要
Abstract
A water-soluble polysaccharide was extracted from tamarind seed gum by method of boiling water and ethanol deposition. The crude polysaccharide was deproteined by Sevage combined with papain. The content of polysaccharides was 92.7％.Tamarind seed polysaccharides were sulfated by chlorosulfonic-pyridine methods,and its substitution degree was 1.4 measured by methods of elemental analysis. IR characterization showed that sulfur existed in the title products in the form of S = O and C-O-S.关键词
罗望子/硫酸化多糖/红外光谱/元素分析分类
轻工纺织引用本文复制引用
高义霞,杨声,周向军,张继,张花..罗望子多糖硫酸酯的制备及表征[J].食品工业科技,2011,32(2):142-143,253,3.
